Ingredients:

3 cups buttermilk baking mix
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries
1/4 cup milk
2 eggs

Glaze:
1 egg, well beaten
2 tablespoons granulated sugar

Methods:

Heat oven to 400 degrees F.

In medium bowl, combine the baking mix, 2 tablespoons sugar and blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir liquid into baking mix until moistened (dough will be crumbly). Turn the dough onto a lightly floured work surface and pat into a 9-inch round, about 1/2-inch thick. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake 10 to 12 minutes until golden.

Serve scones immediately with butter or cream and jam.

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